This Indonesian dish, Tongkol Masak Habang, brings bold flavors through a combination of spices and sweetness, coating fried tuna (ikan tongkol) with a rich, aromatic sauce. Perfect for fans of spicy-sweet dishes, this recipe is balanced with a hint of tamarind and palm sugar, creating a beautiful depth of flavor.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Fresh tuna (ikan tongkol) | 1 kg |
| Spice Paste (Bumbu Halus) | |
|---|---|
| Dried red chilies | 100 g |
| Garlic cloves | 7 cloves |
| Shallots | 4 cloves |
| Ginger | 2 cm |
| Fermented shrimp paste (terasi ABC) | 1 packet |
| Tamarind pulp (size of a thumb) | 1 piece |
| Palm sugar, finely shaved | 3 tbsp |
| Salt and seasoning (to taste) | As needed |
| Optional Garnish | |
|---|---|
| Fried shallots | For garnish |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 300 kcal |
| Protein | 25 g |
| Fat | 8 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 600 mg |
Instructions
Preparing the Fish
- Clean and Cut: Clean the fresh tuna, removing any scales or unwanted parts. Cut it into pieces as preferred.
- Fry: Heat oil in a pan and fry the tuna pieces until golden. Set aside on a plate lined with paper towels.
Preparing the Spice Paste (Bumbu Halus)
- Prep Chilies: Remove the seeds from the dried red chilies. Soak the chilies in hot water until they soften.
- Blend: Combine the softened chilies, garlic, shallots, and ginger in a blender. Blend into a smooth paste.
Cooking the Dish
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Cook the Spice Paste: In a pan over medium heat, cook the spice paste without oil until the liquid evaporates. Add a little oil and continue sautéing until the aroma becomes fragrant.
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Add Seasoning: Stir in the shrimp paste (terasi) and tamarind pulp. If needed, dissolve the tamarind pulp in a bit of water before adding.
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Sweeten and Season: Add the palm sugar, salt, and any additional seasoning, stirring well to mix.
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Incorporate the Tuna: Add the fried tuna pieces to the pan, stirring to coat them well in the sauce. Add a splash of water if necessary to create a thick, clingy sauce.
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Simmer: Allow the dish to simmer on low heat until the sauce has fully absorbed into the tuna, creating a slightly sweet and spicy finish. Adjust seasoning to taste.
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Serve: Transfer the Tongkol Masak Habang to a serving dish, and sprinkle with fried shallots for an extra crunch and garnish.
Enjoy this flavorful Indonesian delicacy with steamed rice!